Lemon Pudding Cookies are soft, chewy and perfectly sweet – a definite family favorite! Added lemon zest brightens the flavors. They’re so easy to make too!
Lemon Pudding Cookies seem to perfectly fix my craving for anything and everything lemon this time of year! There are signs that Spring is coming- the snow is melting, green leaves are starting to peek through and my kids are wearing shorts. Wait – they’d wear shorts even if it was 35 degrees, so scratch that as a sign of impending Spring! I added lemon zest to these soft and chewy pudding cookies because it brightens the flavors. I love the vanilla chips in them too – they pair so well with the lemon. Enjoy!
LEMON PUDDING COOKIES
adapted from Orange Cream Cookies
Yields 3 1/2 dozen cookies
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup sour cream
- 2 TBSP milk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 (12 oz) bag white chocolate chips
- 1 small box lemon pudding mix
- zest from 1 lemon, about 2-3 tsp
- Cream together sugar and butter. Add egg and milk.
- In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips and zest. Add 1 drop of yellow food coloring if desired.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
If you love these Lemon Pudding Cookies, be sure to try some of our other favorite cookie recipes too!
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Raspberry Meltaway Cookies
- Banana Cream Pie Cookies
- Orange Cream Cookies
LEMON PUDDING COOKIES
Ingredients
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup sour cream
- 2 TBSP milk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 12 oz bag white chocolate chips
- 1 small box lemon pudding mix
- zest from 1 lemon about 2-3 tsp
Instructions
- Cream together sugar and butter. Add egg and milk. In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips. Add 1 drop of yellow food coloring if desired.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
Lemon Pudding Cookies are soft, chewy and perfectly sweet – a definite family favorite! Added lemon zest brightens the flavors. They’re so easy to make too!
Andrea @ICnMake FB says
March 11, 2016 at 3:53 pmThese were delish. I added a dash of lemon extract. There were no instructions on the zest so I added it in (also after baked) (add..fold..add..fold). I dropped the cook time to 8 minutes. I prefer a more gooey cookie. My husband says they are addicting. A nice Easter cookie.
Jessica says
March 11, 2016 at 5:35 pmSo glad you like them! I love lemon zest- I add it to my cookie dough prior to baking. {I updated the post to reflect that.} Yum! I’m with you on a soft cookie too. I eat them right out of the oven!
Ginny says
March 16, 2016 at 8:44 pmCould these be made with sugar free pudding mix and splenda?
Jessica says
March 17, 2016 at 9:31 pmI haven’t tried it, but I don’t see why not! Let me know how it goes!
Kristi says
January 24, 2017 at 6:07 pmGinny did you make these cookies with sugar free pudding? Id love to know how the turned out.
Megan Clark says
April 14, 2016 at 8:29 amI added a tsp of lemon juice (I’m a lemon flavor craver) and LOVED these..
Jessica says
April 15, 2016 at 4:45 pmgood call! I LOVE lemon too- sometimes I feel like I have to tone it down for my recipes. I really want to PUT IN ALL THE LEMON! 😉
Diane says
May 20, 2016 at 4:33 pmThe pudding mix is it instant or the other?
Jessica says
May 20, 2016 at 11:16 pmYou just add in the dry pudding mix- I use instant!
Stacey says
August 25, 2016 at 2:49 pmMade these a few days ago for a potluck and they are so good! Made a couple changes though. I added about a tsp of lemon extract, I refrigerated the dough before baking, and I baked them at 350. This recipe is a keeper!
Jessica says
August 29, 2016 at 3:13 pmSo glad you liked them!
Ramona Redmond says
January 7, 2017 at 10:51 amSelf rising flour or all purpose flour? Thanks!
Jessica says
January 9, 2017 at 8:45 amAll purpose flour!
Tabatha says
May 6, 2017 at 1:37 pmCan you define a small box of pudding? I usually only find the one that is 3.4 ounces.
Jessica says
May 8, 2017 at 3:18 pmYes, it’s the 3.4 oz box!
Julie says
October 22, 2017 at 3:35 pmCan you freeze the cookie dough for later on
Jessica says
October 23, 2017 at 10:35 amOf course!
shereen says
December 10, 2017 at 10:17 amDo these need to be refrigerated since there’s sour cream in them?
Jessica says
December 11, 2017 at 9:33 amNope! No need to refrigerate after baking!
Grace says
March 24, 2018 at 11:52 amI would recommend adding the zest into your instructions! I forgot and had to add later…Still, these were a huge hit with my husband! Thanks for sharing! 🙂
Jessica says
March 28, 2018 at 10:01 amIt’s in step 2 Grace! I’m glad you didn’t forget it, it adds such a nice lemon flavor!
Tammie says
January 17, 2019 at 4:39 pmWhen I made these they were soo flat they were see through I had to add 2 cups more flour just so they had some body to them. But they were delicious!!!
Jessica says
February 1, 2019 at 9:30 amHmmm… was your butter softened Tammie?
Diane hHangartner says
February 9, 2019 at 8:57 pmCan they be frozen once baked or before? Which way is best?
Jessica says
March 4, 2019 at 11:00 amIf you freeze them, I prefer to scoop the dough onto a lined cookie sheet and freeze the dough balls. Once solid, you can store them in a plastic freezer bag. Then you just bake as you’d like- fresh baked cookies are the best!